Quiche for a Crowd

• 223 cups flour, all-purpose
• 1 1/4 teaspoons salt
• 1 cup vegetable shortening
• 8 ounces cream cheese softened
• 12 large eggs
• 4 cups milk
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons chives chopped
• 2 1/2 teaspoons salt
• 1/2 teaspoon oregano dried
• 1/4 teaspoon black pepper
• 6 ounces jarlsberg cheese
• 6 ounces gruyere cheese

1. In a medium bowl, stir flour and salt; cut in shortening to Stir in 6 to 7 tablespoons ice water, a tablespoon at a time, until pastry just holds together.
2. Roll three-fourths of pastry into a rectangle 3 inches larger all around than 13x9-inch Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang.
3. Fold overhang under; firmly press edge onto rim.
4. Roll trimmings and remaining pastry 18 ich thick.
5. With floured 1/2 inch round canape cutter, cut out as many rounds as possible.
6. Moisten edge of pastry rim with water; place rounds on edge, overlapping slightly; press with fingertips.
7. Reroll trimmings and cut more rounds if necessary.
8. In large bowl, with mixer at low speed, beat cream cheese until smooth.
9. Add eggs, one at a time, until blended, scraping bowl with rubber spatula.
10. Beat in milk and next 5 ingredients.
11. Preheat oven to 375F (190C).
12. Sprinkle shredded cheeses evenly over bottom of pie crust; pout egg If you like, arrange fresh chives on top to make a pretty design.
13. Bake 45 minutes or until knife inserted in center comes out clean.

flour, salt, vegetable shortening, cream cheese, eggs, milk, parmesan, chives, salt, oregano, black pepper, jarlsberg cheese, gruyere cheese

Taken from recipeland.com/recipe/v/quiche-for-crowd-40162 (may not work)